Description
This Vegan Carrot Pie is a delightful dairy-free, gluten-free dessert featuring a nutty oat crust and a creamy, spiced carrot filling. Perfectly sweetened with maple syrup and coconut sugar, this pie combines wholesome ingredients for a healthy yet indulgent treat. Ideal for special occasions or a nourishing everyday dessert, it’s topped with coconut whipped cream or dairy-free ice cream for an extra touch of decadence.
Ingredients
Crust
- 1 1/2 cups (190g) raw pecans
- 1 cup (90g) gluten-free oats
- 1/4 teaspoon salt
- 3 tablespoons vegan butter (solid)
- 2 tablespoons maple syrup
Filling
- 2 cups peeled and sliced carrots (into 1-inch pieces) (about 6 carrots)
- 1/2 cup coconut sugar
- 2 tablespoons arrowroot starch (or cornstarch)
- 1/2 teaspoon salt (reduce to 1/4 teaspoon if using salted almond butter)
- 2 teaspoons ground cinnamon
- Pinch of cloves
- 2 tablespoons maple syrup
- 3/4 cup unsalted almond butter
- 1 cup unsweetened almond milk (or other non-dairy milk)
- 1 teaspoon vanilla bean paste
Instructions
- Prepare the crust: Grease a 9-inch pie plate with cooking spray or additional vegan butter to prevent sticking.
- Make the crust dough: Place pecans in a food processor and pulse until they form a fine meal. Add gluten-free oats and salt, pulsing until the mixture resembles a coarse oat flour. Add the solid vegan butter pieces and pulse until a dough starts to form. Add the maple syrup and pulse again to combine the dough evenly.
- Shape and bake the crust: Transfer the dough into the pie plate and press it firmly into the bottom and up the sides to form the crust. Refrigerate for 30 minutes to firm up. Meanwhile, preheat your oven to 350°F (175°C). Bake the crust for 9-10 minutes until it turns golden brown. Remove from oven and cool on a wire rack. Increase the oven temperature to 425°F (220°C) for baking the filling later.
- Cook the carrots: Place sliced carrots in a medium saucepan, cover with water, and add a pinch of salt. Bring to a boil, then simmer until the carrots are tender, about 20-30 minutes. Drain the carrots thoroughly.
- Prepare the filling: Transfer the cooked carrots to a food processor and puree until smooth. Add coconut sugar, arrowroot starch, salt, ground cinnamon, and cloves. Process until combined. Add the maple syrup, unsalted almond butter, unsweetened almond milk, and vanilla bean paste and process until the filling is completely smooth and creamy.
- Assemble and bake the pie: Pour the filling into the pre-baked crust. If your pie plate is deep, you may have extra filling; be sure to cover the edges of the crust with a pie shield or foil to prevent burning. Bake for 10 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and bake for an additional 45-50 minutes until the center is set but still slightly jiggly. Test doneness with a fork or toothpick.
- Cool and chill: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the pie for 1 to 2 hours or overnight to allow flavors to meld and the filling to fully set.
- Serve: Serve chilled, topped with coconut whipped cream or your favorite vanilla non-dairy ice cream. Store any leftovers covered in the refrigerator for 3-4 days.
Notes
- Use gluten-free oats to keep the crust gluten-free.
- You can substitute arrowroot starch with cornstarch if necessary.
- Adjust salt according to your almond butter’s salt content.
- This pie can be made ahead and refrigerated overnight to enhance flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If you don’t have vanilla bean paste, vanilla extract works as a substitute but with less intensity.
